Thai Panang Curry with Chicken

Ingredients

• Curry paste

  5 tbsp or 75g

• Canola oil

  1 tbsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 cup or 904g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Kaffir Lime Leaves

  Thai Taste

  2 tbsp or 30g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Heat the oil in a large skillet or wok over medium heat and fry the curry paste until fragrant. Stir in the coconut milk and bring to a boil.
2. Add the chopped chicken and cook, stirring occasionally, until nearly cooked through, about 10 to 15 minutes.
3. Mix in the sugar, fish sauce, and lime leaves, and simmer for 5 minutes. Taste and adjust the seasoning with additional fish sauce if needed.
4. Garnish with sliced red chili peppers and fresh basil leaves before serving.